Snack Squash Muffins with Sausage

Zucchini snack muffins are tender, satisfying, moist and very tasty. You need a minimum of ingredients. Zucchini dough for muffins is kneaded without butter, sour cream, kefir, or milk. The smoked sausage gives muffins satiety, delicious taste and aroma.

Servings: 5

Cook: 40 mins

Ingredients

1. Prepare the required ingredients. It is better to take smoked or raw smoked sausage so that the taste and aroma of muffins is bright.

   

2. Wash young zucchini, wipe dry, cut off the edges. Grate the zucchini on a coarse grater.

   

3. Squeeze the juice out with your hands and drain.
4. Then beat eggs into a bowl of grated zucchini, add salt, flour and baking powder.
5. Stir. You should get a dough that looks like thick sour cream inconsistency.
6. Cut the sausage into small cubes.
7. Turn on the oven to heat up to 180 degrees. Transfer the sliced ​​sausage to the squash dough.
8. Stir.
9. Divide the dough into silicone muffin tins, about 2/3 full. In total, I got 10 pieces.
10. Bake the zucchini and sausage muffins in the preheated oven for about 25 minutes.
11. Transfer the finished muffins from the molds to a plate and let them cool slightly.

    

12. Zucchini muffins with sausage are ready to serve.

Bon Appetit!